Chocolate Candy Cane Cookies
"From Candy Cane Murder written by Joanne Fluke."
- Ready In:
- 30mins
- Ingredients:
- 12
- Yields:
-
8 dozen cookies
- Serves:
- 96
ingredients
-
Cookie Dough
- 4 ounces unsweetened baking chocolate
- 1 1⁄2 cups butter, chilled
- 2 cups granulated sugar
- 2 eggs, beaten
- 2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 1⁄3 cup corn syrup
- 2 tablespoons water
- 1 tablespoon vanilla
- 4 cups flour, packed down in the cup as you measure it
-
Topping
- 1⁄4 cup granulated sugar
- 1⁄4 cup candy cane, finely crushed
directions
- Melt the butter and chocolate together and mix thoroughly and set to the side to cool. You can do this in a microwave safe bowl for 3 minutes on high, or in a pan over low heat on the stovetop.
- In a large bowl, combine the sugar and eggs. Beat the mixture until it's a uniform pale yellow color.
- Add the baking soda and salt. Mix them in well. Mix in the corn syrup, water and vanilla.
- Cup your hands around the bowl with the butter and chocolate. If it's cool enough to handle comfortably, add to your bowl now and mix it inches If not, let it cool a bit more then add it.
- Add half the flour to your bowl and mix it inches Then add the remaining flour and mix thoroughly.
- Give the bowl a final stir by hand, cover it with plastic wrap and let it rest on the counter while you spray your cookie sheets with Pam and crush your candy canes. .
- Measure out a quarter cup of crushed candy canes and place them in a small bowl. Add the quarter cup sugar and mix with a fork. The goal is to get equal amounts of both on the dough balls that you will make.
- Roll the dough into 1" diameter balls with your hands. This dough may be sticky so roll only enough for the cookies you plan to bake immediately and place the bowl in the refrigerator.
- Roll the dough balls in the topping and place on a greased cookie sheet, 12 balls to a standard sheet. Flatten slightly with a metal spatula or your clean hand.
- Bake at 350 for 8-10 minutes. Cool on the cookie sheet for a minute and then remove to a wire rack to cool completely. If you leave them on the sheet longer than that they will stick!
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Reviews
-
I was told by several people that these cookies were their favorite of all the Christmas cookies I baked this year. The only modification I made was I refrigerated the dough for about 2 hours before scooping them onto my cookie sheet. -
Horrible. It says the cookies are very sticky so I went with the recipe and didn't do anything extra even though I thought they weren't stiff enough when I was putting them on the plate. I ended up with a thin messy sheet of dough after cooking them. I added about another cup of flour and tried again. They were more cookie shaped but still extremely flat. I tasted the "cookies" to see if they were worth any more trouble. They tasted like plastic so I threw out the rest of the dough.
Tweaks
-
Refrigerated dough for 2 hours before baking.
RECIPE SUBMITTED BY
<p>I live in the San Francisco Bay Area, in California. I am now a stay at home mom after trying desperately for 9 years. With the love and generosity of my sister-in-law who acted as our surrogate we now have a beautiful little boy, Ian. I love to camp and go jet skiing with my husband and our families. We have a wonderful chihuahua named Swiffy! She is always making us laugh. We enjoy spending time with our many nieces and nephews. I am an avid reader and I'm addicted to reality television!</p>
